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Nicki's Summer Strawberry Rhubarb Pie
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Prep Time:
30 minutes
Cook Time:
55 minutes
Total Time:
205 minutes
Deluxe strawberry rhubarb pie with flaky crust, vanilla, and orange zest. Springtime perfection in every bite.
Ingredients:
  • 2.5 cups all-purpose flour
  • 1 teaspoon salt
  • 0.5 cup vegetable shortening, chilled
  • 0.5 cup unsalted butter, chilled
  • 0.25 cup ice water, or as needed
  • 2.5 cups chopped fresh strawberries
  • 2.5 cups chopped fresh rhubarb
  • 1.25 cups white sugar
  • 2 tablespoons quick-cooking tapioca
  • 2 tablespoons all-purpose flour
  • 0.5 teaspoon orange juice
  • 0.25 teaspoon grated orange zest
  • 0.5 teaspoon ground cinnamon
  • 2 tablespoons butter, chilled and cut into small pieces
  • 1 egg white, beaten
Instructions:
  • Combine 2 1/2 cups of flour and salt in a large bowl. Use a pastry cutter to blend vegetable shortening and unsalted butter into the mixture until it resembles coarse crumbs with some pea-sized pieces of fat. Gradually add ice water, 1 tablespoon at a time, until the dough holds together when squeezed. Divide dough in half, shape each half into a ball, wrap in plastic wrap, and chill in the refrigerator for at least 1 hour or overnight.
  • Preheat the oven to 375°F (190°C). Roll out the dough ball on a floured surface to an 11-inch circle, then gently place it into a 9-inch pie dish. Chill in the refrigerator while preparing the filling.
  • Combine strawberries, rhubarb, 1 1/4 cup of sugar, tapioca, 2 tablespoons of flour, vanilla extract, orange juice, orange zest, and cinnamon in a bowl. Transfer the mix into the pie dish lined with crust. Sprinkle 2 tablespoons of butter on top. Roll out the second dough ball into a 10-inch circle on a floured surface, then place it over the filling. Seal the edges by crimping with a fork. Brush the pie with beaten egg white and make several slits on the top crust using a sharp knife.
  • Bake at the perfect temperature until the crust turns a beautiful golden brown and the filling bubbles, for around 55 minutes to 1 hour. If the pie edges brown too quickly, shield them with strips of aluminum foil. Allow the pie to cool completely before serving.

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